Entree: British Indian Ocean Territory – National Cuisine – Coconut Crab Curry (Rich coconut milk curry featuring fresh crab simmered with Indian Ocean spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 whole crabs, cleaned and cut into pieces, approx. 2 lb (900 g) total meat
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 g) crushed tomatoes
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water or light fish stock
- 1 tbsp (15 ml) tamarind paste
- 2 tsp (10 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 6–8 curry leaves (optional)
- 1–2 fresh red chilies, sliced (to taste)
- 1 tbsp (15 ml) fish sauce or 1½ tsp (8 g) salt to taste
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 3 cups (600 g) cooked basmati rice, to serve

Instructions

1. Prepare the crab: if raw, bring a pot of salted water to a boil and blanch whole crab pieces 2–3 minutes. Drain and set aside. If using pre-cooked crab, skip blanching.
2. Heat oil in a large deep skillet or Dutch oven over medium heat. Add onion and sauté until translucent, about 5–7 minutes.
3. Add garlic, ginger, chilies, curry leaves, and spices (turmeric, curry powder, coriander, cumin). Cook, stirring, 1–2 minutes until fragrant.
4. Stir in tomato paste and crushed tomatoes; cook 3–4 minutes to deepen the flavor.
5. Pour in coconut milk and water or stock, bring to a gentle simmer. Whisk in tamarind paste, fish sauce or salt, and sugar. Simmer 5 minutes to meld flavors.
6. Add crab pieces to the simmering sauce, spoon sauce over the crab, cover, and simmer gently 8–10 minutes so the crab absorbs the flavors. For pre-cooked crab, simmer 4–6 minutes just to heat through.
7. Finish with lime juice and adjust seasoning with salt or fish sauce. Remove curry leaves before serving if desired.
8. Garnish with chopped cilantro and serve hot with cooked basmati rice.